It’s Time for Apple Recipes...

These apple pie pancakes are so easy and delicious you need to try them this weekend. And If you haven’t tried this simple and easy apple bread, it’s definitely a recipe you need to try. Perfect for fall. 

English Muffin Recipe

Last week I made some English Muffins for the freezer and I thought I would share what recipe I used.

This recipe is from The Frugal Girl. I changed the recipe slightly to make it dairy free for my family. I have used another recipe in the past but this one was easier to work with and turned out great. I used a small biscuit cutter and my english muffins turned out a little small. That is probably why I got 30 english muffins out of a recipe that said it made 18. But they still tasted great.



1 cup warm water (105 F)
1 package active dry yeast ( I used 2 1/2 teaspoons of bulk yeast)
1 cup milk
2 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons dairy free margarine
5-6 cups all-purpose flour

I warmed the water and added the yeast to let it proof.

Then I added the milk, sugar, salt and butter to a saucepan and heated it to 110 degrees.

I combined the milk mixture with the yeast mixture and added 3 cups of flour. With my hand mixer I beat the dough for 3 minutes. Then I stirred in enough flour to make a soft dough.

I placed the dough on my cutting board that was floured and kneaded the dough until smooth. I had to add a little flour while kneading to keep it from sticking to the board.

I put my dough back into the bowl and placed it in my warm oven covered with a damp towel for one hour to rise.

Punch down the dough and then let it rest for 10 minutes. Roll out the dough on a surface sprinkled with cornmeal. Pat or roll out to 1/2 inch thick. Then cut out muffins with a biscuit cutter.

I placed the muffin on a baking sheet and put them in my warm oven to rise for 30 minutes

I carefully transferred the muffins with a spatula to my preheated electric skillet and baked them on medium for about 10 minutes on each side.

Then I cooled them on my wire racks. I left them there a little too long and our cat got up on the counter(a bad habit we are trying to break her of) and stole one.

I toasted up one and put some margarine and homemade strawberry jam on it. Yum!

I have to warn you if you make these at home you might not be able to go back to eating the store-bought ones. These are so much better.



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4 thoughts on “English Muffin Recipe”

  1. Have you tried to put corn meal on the one side like the store bought ones? I really want to try to make some because I love the english muffins. Do you pre-cut before freezing or thaw and cut before toasting? I hope that I can try this soon!!!

    1. Alison, You can roll them out on a board sprinkled with cornmeal so they are more like the ones from the store. I have pre-cut the english muffins before freezing and I have frozen them and then cut after thawing both ways works good. Be sure to use a fork to split them though, it works the best. I hope you enjoy them.

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